3 oz chocolate, melted and placed in piping bag with fine tip
Instructions
Heat oven to 350 and line cupcake pan with papers.
Sift together flour, baking powder and salt. In a mixing bowl,
cream the butter and sugar until lightened in color and fluffy. Add
eggs one at a time, mixing well between additions. Beat in vanilla
bean seeds and vanilla extract.
Add flour mixture and milk alternately, beginning and ending with
flour. When completely incorporated, divide batter evenly amongst
liners, filling them 2/3 full. Bake for 15-20 minutes (check at 15).
Cool completely before frosting.
Place cream cheese, butter and honey in the bowl of a stand mixer;
beat until combined. Gradually add in confectioners' sugar, mixing
until it is spreading consistency. If frosting is loose, place in
refrigerator until firm enough to spread.
On a parchment lined cookie sheet, pipe melted chocolate into 15
small U horseshoe shapes and place in refrigerator to harden. Frost
cupcakes and sprinkle generously with ground pistachios. Top with
chocolate horseshoe.
Originally Submitted
2/4/2015
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